Covers 80 recipes from the Asian kitchen taken from Chinese, Thai, Vietnamese, Japanese and Indonesian cuisines. It includes a glossary of the ingredients and techniques with pictures of the Asian ingredients. It helps you learn how to cook the favourites from spring rolls to prawn toast, sushi, wok dishes, and the perfect sticky rice.

Further Detail

This work covers 80 of the most popular recipes from the Asian kitchen taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines. The book includes an exhaustive glossary of the ingredients and of the techniques with easy to identify pictures of all the Asian ingredients. It helps you learn how to cook all the favourites from spring rolls to prawn toast, sushi, wok dishes, and the perfect sticky rice.